ROASTED GARLIC SPREAD

2 heads garlic, papery outer skin removed
20 melba rounds, toasts or toasted bread slices

Preheat oven to 350 degrees F. Wrap each head of garlic in aluminum foil bake for 1 hour. Separate garlic cloves. Squeeze garlic out of the skin. Spread thinly on melba rounds, toasted bread slices or toasts. Makes 20 servings.

SALMON SPREAD
Source: Jan Tobler, First Mates Club president whose boat is named "Sea Ya"

6 ounces cream cheese, softened
2 tablespoons sour cream or milk
1 tablespoon chopped chives
2 cups smoked salmon, flaked
2 teaspoons horseradish (optional)

Mix cheese, sour cream, chives, smoked salmon and horseradish. Spoon into a dish or crock and refrigerate. Best if made ahead one day.

RASPBERRY BUTTER

1 cup unsalted butter, room temperature
1/2 cup unsweetened frozen raspberries, thawed

Combine ingredients in a food processor until combined but not necessarily smooth. Put in individual dishes, ramekins or molds and chill overnight. Makes 1 cup.

SAVORY EDAM SPREAD

4 pounds Edam (ball in red wax)
2 1/2 cups beer
3/4 cup butter, softened
1 1/2 teaspoons caraway seed
2 teaspoons dry mustard
1 teaspoon celery salt

Leave cheese at room temperature, until soft. Using a sharp knife, carefully slice off top (about 1” ) , from top of cheese ball. Scoop out softened cheese and reserve. Place red wax shell in refrigerator and discard cut top piece. Using fine grater, grate reserved cheese into large bowl and continue to let stand at room temperature until very soft. Add beer, butter, celery salt, caraway seed and mustard to cheese and mix until well blended. Remove shell from refrigerator and fill with cheese mixture. Serve with crackers and vegetables. Can be stored in refrigerator in plastic wrap and foil for several weeks.